This easy one-bowl chocolate layer cake is rich and decadent while being free of gluten, dairy and refined sugar. It is filled with fluffy chocolate whipped cream, topped with fresh blueberries and crushed cashews. Let’s whip up this crowd pleaser!
Moist, fluffy, full of flavor… it has all you’d ask for a good piece of cake! It has coconut yogurt that acts just like buttermilk, creating a super tender crumb. The cake is mildly sweetened with coconut sugar. Also the hidden stars here are black coffee and salt that enhance the chocolate flavor.
Frosting is nice and fluffy made with vegan whipped cream. You can also use your favorite non-dairy butter cream, or dust with powdered sugar with fresh berries in between the layers.
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How easy is this recipe?
Trust me, I am not a professional baker with crazy techniques. My go-to baking recipes are never that complicated and that is the reason why I go back to the same recipe again and again.
What I love about this recipe is that you really do not need to care about the order when adding in the ingredients. Just all in at the same time and mix, more like making a pancake mix. It sounds less intimidating than classic sponge cake baking, right?
Would I taste the coffee?
So there is some coffee used in this recipe. However, the coffee flavor will not be intense. The slights bitterness adds a perfect amount of complexity in the flavor, bringing out the sweetness and the chocolatiness even more. (How interesting!?)
If you are sensitive to caffeine, a decaf version totally works as well.
Ingredients and substitutes
For the cake:
- Coconut sugar
- Eggs
- Coconut yogurt - or any non dairy yogurt
- Vanilla extract
- Unsweetened cocoa powder
- Gluten free all purpose flour - make sure to use the one with xanthan gum which replaces gluten and adds binding effect
- Baking soda
- Baking powder
- Salt
- Strong black coffee - or 2 teaspoons of instant coffee mixed into warm water. Either caffeinated or decaffeinated
- Avocado oil - or any neutral tasting oil
For the chocolate whipped cream frosting:
- Dairy free heavy whipping cream - I like the vegan heavy whipping cream from silk brand
- Sugar - Sugar free monkfruit sugar, or sugar of your choice
- Unsweetened cocoa powder
Toppings:
- Blueberries
- Crushed cashews
How to make one bowl chocolate layer cake
1. Preheat the oven to 350°F/ 177°C. Line two 9-inch springform pans.
2. In a large bowl, combine all ingredients for the cake together. Mix vigorously for about 2 minutes.
3. Split the batter into prepared pans.
4. Bake for 20-25 minutes, or until an inserted toothpick comes out with a few moist crumbs but with no wet batter.
5. Cool completely, take the cake out of the pans and frost as desired.
6. For the whipped cream frosting, combine the non-dairy heavy whipping cream and sugar in a bowl and whip up with a hand mixer until halfway through. Add in the cocoa powder and whip up again until stiff peaks form. Use half of the whipped cream in between the layers and the rest for the top of the cake.
7. Top with blueberries and crushed cashews.
Tips
Weigh the dry ingredients as much as possible. A little difference makes a big difference when it comes to baking ingredients!
Do not over bake the layers. Since they have a very tender texture, they may seem soft right out of the oven but that's the way they are supposed to be.
When you insert a toothpick to check the doneness, it is okay to see a few moist crumbs on it but with no wet batter.
How to store chocolate layer cake
This chocolate cake can be stored in the fridge in an air tight container for up to 4 days.
More one bowl baking recipes...
Earl Grey Banana Bread (Gluten and Dairy Free)
Recipe
One Bowl Chocolate Layer Cake (GF, DF)
Equipment
- 2 9-inch springform pans or round cake pans
Ingredients
For cake:
- 1½ cup coconut sugar
- 2 large eggs
- 1 cup coconut yogurt or any non dairy yogurt
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1¾ cup gluten-free all purpose flour I use Bob's Red Mill 1 to 1 flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup strong black coffee or 2 teaspoons of instant coffee mixed into warm water
- ¾ cup avocado oil or any neutral tasting oil
For chocolate whipped cream frosting:
- 1½ cup dairy-free heavy whipping cream
- 6 tablespoons monk fruit sugar or sugar of your choice
- 3 tablespoons unsweetened cocoa powder
Toppings:
- ½ cup blueberries
- 2 tablespoons crushed cashews
Instructions
- Preheat the oven to 350°F/ 177°C. Line two 9-inch springform pans.
- In a stand mixer or a large bowl, combine all ingredients for the cake together. Mix vigorously for about 2 minutes.
- Split the batter into prepared pans.
- Bake for 20-25 minutes, or until an inserted toothpick comes out with a few moist crumbs but with no wet batter.
- Cool completely, then take the cakes out of the pans.
- For the whipped cream frosting, combine the non-dairy heavy whipping cream and sugar in a bowl and whip up with a hand mixer until halfway through. Add in the cocoa powder and whip up again until stiff peaks form. Use half of the whipped cream for in between the layers and the rest for the top of the cake.
- Top with blueberries and crushed cashews.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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